YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Protein Chia Pudding with Almond Butter
Silken tofu and vanilla protein blended with almond milk and chia seeds, chilled until thick and finished with a nutty almond butter swirl.
INGREDIENTS
1.75 scoops Vanilla Pea Protein Powder
0.25 cup Silken Tofu
1 tablespoon Chia Seeds
1 cup Unsweetened Almond Milk
1 tablespoon Almond Butter
PREPARATION
Combine the silken tofu, vanilla protein powder, and almond milk in a blender and process until the mixture is completely smooth and creamy.
Transfer the liquid base into a glass jar or bowl and whisk in the chia seeds until they are evenly distributed.
Allow the mixture to rest for ten minutes, then give it one final stir to ensure the seeds do not clump at the bottom.
Cover the container and refrigerate for at least four hours, or ideally overnight, to allow the pudding to set into a thick consistency.
Before serving, top with the almond butter and stir slightly to create a delicious nutty swirl.